Description
This Loaf Pan Basque Cheesecake is a creamy, crustless dessert baked at high heat for a caramelized top and a custardy center—perfect for small gatherings or indulgent solo treats.
Ingredients
- 1 1/2 cups (340g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 cup (240ml) heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 425°F (220°C) and line a 9×5-inch loaf pan with parchment paper, allowing overhang on the sides.
- Beat the cream cheese and sugar together in a bowl until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in heavy cream, vanilla extract, and salt until fully combined.
- Sift in the flour and gently fold until no streaks remain.
- Pour the batter into the prepared loaf pan and tap lightly to remove air bubbles.
- Bake for 35–40 minutes, or until the top is deeply golden and the center is still jiggly.
- Cool to room temperature in the pan, then refrigerate for at least 4 hours or overnight before slicing.
Notes
- Add espresso powder for a mocha twist.
- Add lemon zest for a citrus note.
- Use almond extract instead of vanilla for a nuttier flavor.
- Top with salted caramel or berries for extra indulgence.
- Microwave slices for 10–15 seconds if you prefer them warm.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 15g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
